Pickled Grapes

[agoodwinsmith]

I need to put this recipe somewhere I can find it again.

P (I need to put these here because LJ just jambs all the paragraphs together without something to mark the blank line when I copy and paste from Word. Argh.)

P

I read about pickled grapes in a book from Lee Valley (https://www.leevalley.com/)[1], but it used tarragon, and I just can’t do

Comments

[ruthi]

So, how were the grapes after eight hours?

Om nom nom.

[agoodwinsmith]

Well, I would cut them in half, rather than faffing around with bits off the stem ends, since the brine has not soaked in very far yet. And, also, the grapes roll off the crackers. :)

So: whole ones for pretty; halves for serious cracker stacking; and possibly taking a few and dicing them small with some of the brine for a relish.

The taste is a mix of the vinegary brine and sweet fresh grape, plus you really want the crisp texture of fresh grapes, so I think any process where heat is applied to the grapes is to be eschewed.